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I've only experienced it through a brewing buddy of mine. He used it to 5% of the total fermentables, the results were lack luster. It almost gets entirely fermented out so much of that character is lost. And then you're only using a small percentage of it in the final product anyway. The best way to get some tequila flavor is to add some at bottling. ...


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Assuming spelt has the same properties as wheat, there's no need to gelatinize the spelt as a separate step. The gelatinization temperature of wheat is low enough that it will occur at normal mashing temperatures. You should mill the wheat in the normal way. If you're using a two-row mill like the Barley Crusher, you could set the gap slightly smaller than ...


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If it is boiled, last minute tops, just enough to sterilize it. My recommendation is to add it after the fermentation is completed, before bottling/kegging. If you do add them at the end of the boil, I'd probably multiply the quantity by 1.5x or even 2x. With lemongrass, I get more aroma than I do flavor. the key is to crack the lemongrass before using ...


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When I first got into homebrewing, I started out adding my own twist to kits, I found this video really helpful when adding my own hop tea to bump up the hoppiness. You could also do a similar thing with speciality grains (such as crystal or amber malt). This will also help detract from the 'tang' you often get with kits and extract.


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As brewchez indicated, flaked wheat can be used directly. However, if that isn't easily obtainable for you, your next best option is to use a blender. You can blend 1-2 cups at a time this way. It helps to add a little bit of water to the mix to help keep the kernels from bouncing around as much. Just keep pulsing the blender until the wheat kernels are the ...


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I doubt that the wheat was too hard for your LHBS' mill (which is likely motorized and has heavy stainless steel rollers). The issue is that the gap is too big, and the knurled rollers have nothing to grab onto. So the wheat falls between the rollers without being crushed. Reknowned homebrewer and beer historian Randy Mosher states, "generally roller mills ...


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There is no reason it should be different from any other sugar. I use 45 ppg and get the gravities I expect, so I would have to say that 46 is closer than 38. I suppose it could vary by brand if one brand somehow cut the sugar with something else, but I'm not aware of that actually happening. BTW, candi sugar rocks are a waste of money. Belgian brewers ...


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I have made two batches of beer using air popped corn. They were extract ales, my first batch used 1lb of corn, my second batch used 2 lbs of popped corn, it takes a while to dissolve the popped corn in a kettle, but it will fit. The first time I had it was from a micro brewery for a popcorn festival, and I was surprised as it was good, so I just had make ...



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